Ratatouille With Chile
People who have lost weight successfully will often advise that you plan ahead for all your meals. This nutritious weight loss side dish can be cooked in a generous quantity. It keeps well in the refrigerator for several days and tastes great hot, at room temperature, or cold. Eat it as a snack, lunch or a side dish.
Research on eggplant has found eggplant skin to be a rich source of an anthocyanin phytonutrient called nasunin. Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. In animal studies, nasunin has been found to protect the lipids (fats) in brain cell membranes.
Nasunin also protects blood cholesterol from peroxidation. It also prevents cellular damage that can promote cancer and rheumatoid arthritis.
Ingredients (Serves 10 to 12):
- one pound eggplant, cut into ½-inch cubes
- salt
- 5 to 8 tablespoons olive oil
- 1 red onion, cut into ¼-inch dice
- 3 cloves garlic, very finely chopped
- freshly ground pepper
- 1 poblano chile, seeded and cut into ½-inch pieces
- 1 red bell pepper, seeds and ribs removed, cut into ½-inch pieces
- 2 zuchini, cut into into ½-inch cubes
- 2 yellow crookneck squash, cut into ½-inch cubes
- 1 pint cherry tomatoes, halved, or quartered if large
- 1 tablespoon finely chopped fresh oregano
- 1 tablespoon finely chopped fresh basil
- About ¾ cup ricotta cheese or about ¼ cup freshly grated Parmesan cheese (optional)
Preparation:
- Put the eggplant in a colander, sprinkle with salt, toss, and let stand for 20 minutes to remove any bitterness. Rinse well under cold running water and drain. Dry by pressing the cubes firmly between paper towels or in a clean kitchen towel.
- In a large skillet over medium-high heat, warm 1 tablespoon of the oil. Add the onion and cook for six minutes, stirring and tossing until softened and lightly browned. Add the garlic and cook for one minute, stirring frequently, until softened. Season lightly with salt and pepper and remove to a baking sheet to cool.
- Return the pan to medium-high heat and warm 1 tablespoon oil until hot. Add the poblano chile and bell pepper and cook for 5 minutes, stirring constantly until lightly browned and cooked through. Season lightly with salt and pepper and transfer to the baking sheet.
- Repeat with the eggplant, seasoning it only with pepper and adding more oil as needed. Then repeat with the zucchini and the yellow squash. When the vegetables have cooled to room temperature, transfer them to a large bowl, add the tomatoes, oregano, and basil, and toss well. Taste for seasoning and adjust with salt and pepper if required. Toss well again.
- To serve the ratatouille at room temperature, top each portion with a dollop of fresh ricotta cheese if you wish. To serve it hot, preheat the oven to 375°F (190°C ). Place the ratatouille in a baking dish and cook for 30 to 45 minutes until bubbling, Dust with Parmesan cheese if desired just before serving.
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